Champignon puree soup is always incredibly tender, thick and aromatic. It is very simple to cook, and to diversify the classic version of mushroom soup, you can add brie cheese to it.
Pick your recipe
You will need
- - 15 ml of vegetable oil;
- - 500-700 g of fresh champignons;
- - 2 tablespoons butter;
- - onion;
- - 2 cloves of garlic;
- - a teaspoon of fresh thyme;
- - 2 tablespoons of flour;
- - 120 ml of white wine;
- - 1 liter of vegetable or chicken broth;
- - 120 g brie cheese;
- - 120 ml of thick cream (or milk for a less high-calorie version of the soup);
- - salt and pepper to taste.
Instruction manual
1
Preheat the oven to 200C. Cut the champignons into 4 parts and mix them with oil. We spread the mushrooms in one layer on a baking sheet and bake for 20-30 minutes, stirring once in the baking process.
2
In a frying pan over medium heat melt the oil and fry the chopped onion on it for 5-7 minutes. Add the squeezed garlic and thyme, fry for 1 minute. Pour flour into the pan, fry all the ingredients, constantly mixing them for another 2 minutes. Pour the wine, let the alcohol evaporate a little.
3
Pour the broth into the pan and spread the mushrooms (leaving a few pieces to decorate the soup). Reduce the temperature to a minimum and cook soup for 10 minutes.
4
Lastly, pour the cream (milk) and put the pieces of brie cheese into the pan. When the cheese has dissolved, salt and pepper the soup to taste and turn it into a puree using a submersible blender. Ready mashed soup is best served with toasted crisp bread.